Directions:

For the Thanksgiving Turkey:

1. 24-48 hours before you start cooking your turkey, remove any giblets from the cavity and reserve for stock or gravy. Pat dry thoroughly with paper towels.
2. Combine the baking powder and salt and mix to combine. Season the turkey all over with the baking powder and salt mixture, including the inside of the cavity. If your turkey is less than 15lbs, you may not use all of it, if your turkey is more than 15lbs, add an extra 1 tbsp of salt for every 4 lbs of turkey.
3. Place the turkey in the fridge on a wire rack and keep uncovered to dry brine until cooking, ideally 24 hours. If you are brining for over 24 hours, gently cover with cheesecloth or a clean kitchen towel to avoid excess moisture evaporation. 
4. Remove the turkey from the fridge 2 hours prior to cooking to come to room temperature. Place the turkey breast side up in a roasting tray and pat dry with paper towels. At this point you do not need to add more salt as the dry brine salted the turkey sufficiently. You can also remove ½ stick of unsalted butter from the fridge at this time to come to room temperature to rub the turkey with later.
5. Once the turkey has been at room temperature for about 1.5 hours, preheat the oven to 450°F. Place the rack on the lowest level of the oven. 
6. To a small saucepan, add 2 sticks butter, lemon juice, white wine, half of the herbs, and 4 garlic cloves. Heat over medium heat until bubbly, then shut off the heat and let cool. Fold a 36”x36” large cheesecloth into quarters and place into the butter wine mixture to soak up the mixture as it cools.
7. Fold wing tips under the turkey and stuff the cavity with lemon quarters, garlic, onion, and the rest of the herbs. Tie the legs together with kitchen twine. Rub the 4 tbsps of softened butter over the turkey. Add chicken or turkey broth to the base of the pan.
8. Once the oven is preheated, lift the cheesecloth out of the butter mixture and drape over the turkey. Set the butter mixture aside on low heat as you will use this to baste the turkey.
9. Place turkey in the oven with the legs facing the back of the oven (this is the hottest part of the oven. Bake at 450°F for 30 minutes, then reduce the temperature to 350°F. Baste the turkey with the rest of the butter mixture.
10. Continue cooking the turkey for another 2 – 2½ hours, basting every 30 minutes. You want about an hour of roasting the turkey with the cheesecloth off to get the skin golden brown. This timing will depend on the size of your turkey (for a smaller turkey, start checking temperature sooner, right around 135-140°F is when you’ll want to pull the cheesecloth off for the rest of your cook). You want the cheesecloth to be pretty saturated with liquid on each baste, so if you see the base of the pan getting more dry, add more broth as needed.
11. Once your turkey has reached 135-140°F, remove from the oven, and baste the turkey while carefully lifting off the cheesecloth. Be patient here and continue basting to keep the cheesecloth fully saturated in liquid as you peel it away from the turkey so you don’t rip the skin.
12. Return the turkey to the oven so the breast is facing the back of the oven and roast for another 1 hour or until internal temperature reads 165°F, basting halfway through.
13. Once temperature has reached 165°F, pull the turkey and transfer to a cutting board to let it rest for 45-60 minutes before carving. 
14. While the turkey rests, finish making your gravy. Add the roasting pan with the leftover juices to the stovetop over medium low heat. Whisk in the gravy you made ahead of time (recipe above) and heat until smooth and warmed through. Taste to adjust for seasoning. Whisk in more flour or broth as needed to get to your desired thickness – this will depend on how many drippings you have in the pan.
15. Carve the turkey when ready to serve. Enjoy!